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Ingredients
- 1Â 1/4 c. cactus fruit juice
- 1Â 1/4 c. cranberry juice
- 1/2 c. lemon juice
- 1 pkt pectin
- 5 c. granulated sugar
Directions
- Singe cactus fruit to remove the spines from the fruit. Cut fruit up and just barely cover with water. Bring to boil and simmer for 10 min. Run the juice through some cheesecloth and save the juice.
- Measure prepared juice and lemon juice into a 6- or possibly 8-qt saucepan. Measure sugar into separate bowl, and set aside.
- Add in 1 package of pectin to fruit juice and mix thoroughly. Bring to a rapid boil over high heat, constantly stirring to prevent scorching. When full rolling boil, add in sugar and mix well. Bring to full rolling boil and continue to boil for 2 min.
- Remove from heat. Skim off any foam. Fill warm jars and quickly cover with lids and screw bands tightly. Process the filled jars in boiling water for 15 min.
- Turn jars on lids (upside down) for 5 min and then turn upright. After 1 hour check to see which all have sealed.
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